Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, chestnut rice made with mochi rice (okowa) made in a rice cooker. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Chestnut Rice Made with Mochi Rice (Okowa) Made in a Rice Cooker is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Chestnut Rice Made with Mochi Rice (Okowa) Made in a Rice Cooker is something which I’ve loved my entire life.
Cooking okowa rice takes a bit of effort, but if you just do it in a rice cooker, it's easy. Chestnut rice is something you want to eat at least once every fall. I made okowa because I had mochi (sweet) rice on hand, but you can make chestnut rice with regular Japanese-stylel rice as well.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have chestnut rice made with mochi rice (okowa) made in a rice cooker using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Chestnut Rice Made with Mochi Rice (Okowa) Made in a Rice Cooker:
- Get 15 Chestnuts
- Take 1 10 cm square piece Kombu
- Prepare 540 ml Uncooked mochi (sweet or short-grain) rice
- Get 4 tbsp Sake
- Get 1 tsp Salt
- Prepare 1 Sesame seed salt (gomashio)
- Make ready 650 ml Water
It is sometimes combined with wild herbs (sansai okowa) and vessel chestnuts (kuri okowa). It is generally boiled glutinous rice blended with Azuki beans to give it red color for festive look, made by boiling regular rice with Azuki beans. Since Okowa is meant to be eaten at room. Okowa （おこわ）is the name given to a type of rice dish in which sticky glutinous rice is mixed with all kinds of vegetables or meat and steamed.
Instructions to make Chestnut Rice Made with Mochi Rice (Okowa) Made in a Rice Cooker:
- Rinse the mochi rice, and soak in water for 3 ~ 4 hours.
- Remove the outer shells and inner skins of the chestnuts. This is how I do it: Boil the chestnuts for about 3 minutes, and soak in hot water for about 10 minutes. This makes the chestnuts easier to peel.
- Add mochi rice, konbu seaweed, sake, and salt. Add the usual amount of water for 3 rice cooker cups. Finally put in the chestnuts, then start cooking. (It might be better to add a tiny bit less water than usual.)
- Sprinkle sesame seed salt (gomashio) before eating, and it's done!
- If you don't have mochi rice, you can substitute regular white rice. It will be quite delicious regardless.
It's related to Chinese sticky rice, which you might have had as part of a dim sum meal. If the rice mix is steamed in small packets, wrapped in a bamboo leaf, it's called chimaki. You can mix any number of things in with the rice to make it a. Tochi mochi (horse chestnut rice cake) It requires a lot of work to prepare the fruits of "tochi" (horse chestnut) to be edible due to their hard skin and strong bitter taste. Long ago, the skin would be softened with hot water, peeled with a tool, and then the fruits would be dipped into running water and lye (ash) for many days to remove the. "Okowa" is made of glutinous rice (Mochi-gome).
So that is going to wrap this up for this exceptional food chestnut rice made with mochi rice (okowa) made in a rice cooker recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
